Pizza with mortadella and pistachios


Pizza with mortadella and pistachios is a tasty variant of the “red” Neapolitan pizza, prepared at home and as good as the one made in a pizzeria. Here is the recipe for happiness that brings joy at the first bite.
We want to offer you a gourmet variant cooked in “white” which is then enriched with a tasty condiment based on stringy cheese with a creamy pistachio pesto, slices of mortadella and burrata. Two layers of infinite goodness. The combination with mortadella and pistachio pesto hardly leaves you dissatisfied, it's really excellent! Thanks to the basic pizza recipe like in a pizzeria, you will get a perfect combination of aromas, textures and flavours, with a good, thin but also light and digestible pizza, with a soft and slightly crunchy crust like in a pizzeria but in the oven at home! If you have never tried it, we advise you to do so as soon as possible because it will surely surprise you. Preparing it is not difficult at all, just follow our procedure and our advice. With a little practice you will learn how to prepare a perfect pizza!
It can be served on multiple occasions, from brunch to aperitif, or for an evening with friends. It is a rather simple preparation, with few rules, excellent ingredients and only 1 gram of yeast.
This is a pizza that can be eaten at 10.00 in the morning just like a sandwich. The combination of burrata, freshly sliced ​​mortadella and pistachios is one that is worth trying at least once in your life. Curious to try it? The call of pizza is impossible to resist.

RECIPE

Scope leavened, single dish
Portions 3 280 g blocks
  • 500 g farina 00 Caputo Rossa Pizzeria or Nuvola
  • 1 g dry yeast or 2 g of fresh yeast
  • 325 g cold water from the fridge
  • 5 g grind or honey or sugar
  • 12 ml sunflower oil
  • 12 g fine salt

It will also serve you

  • durum wheat semolina flour to taste for the work surface

For the seasoning

  • mortadella to taste thinly cut
  • 300 g fiordilatte mozzarella in block or drained
  • 1 burrata and 300 g
  • pistachio pesto to taste
  • chopped pistachios to taste
  • basil to taste
  • extra virgin olive oil to taste
  • planetary mixer with hook

  • refractory stone

  • pizza peel

  • bowl

  • cotton cloth, or film

  • tray or container with lid

  • First of all, prepare the base following the recipe found in the pizza as in the pizzeria. You will find many useful tips and the video recipe.
  • Once the dough is ready and after having finished rolling out the dough, transfer the pizza to the peel and bake with a drizzle of oil all over the base. Cook on the base of the oven with the refractory stone for about 6 minutes.

  • At a later time, remove from the oven and add the fiordilatte mozzarella. Continue cooking for another 2 minutes on the 1st level closest to the grill, without removing the stone.

  • Finally, take it out of the oven, add a few teaspoons of pistachio pesto, the rosebud mortadella, the burrata, the grains and finally a few basil leaves. Adjust the quantity according to your tastes. Serve it piping hot. Cut the burrata in half and delicately spread it randomly all over the pizza. Enjoy your meal!
Another alternative for seasoning pizza, also obtaining a different visual effect, is to dissolve the pistachio pesto with a little fresh cream. Spread delicately on the pizza base and bake. In the last 2 minutes of cooking, add the mozzarella. As soon as it comes out of the oven, add the burrata, the mortadella, a few drops of pistachio pesto and finally the grains.
We advise you to always choose excellent quality ingredients.
FLOUR: to obtain an extensible dough, you need a quality flour of medium-high strength with a high capacity to absorb liquids. Pizza must undergo a medium or long leavening, and not all flours are able to withstand this step!
SUGAR: whatever your choice, malt, granulated sugar or honey, with the low temperature the sugar helps us color the pizza.
OIL IN THE DOUGH: we chose seed oil because when cooked in the home oven it can keep the dough softer. During long cooking, the pizza becomes dehydrated but the oil keeps it slightly crunchy on the outside and soft on the inside. If you prefer a crunchy pizza, you can use extra virgin olive oil.
MOZZARELLA: if you use fiordilatte mozzarella balls, before using it cut it into strips and let it drain overnight. The same thing goes for buffalo mozzarella, but in this case it must be cut into slices. If you use fiordilatte mozzarella in blocks, grate it with a large mesh grater. The mozzarella should always be distributed evenly.
REFRACTORY STONE: the use of refractory stone is necessary to enhance the domestic oven.
If the dough rises earlier than expected, transfer the dough balls to the fridge halfway through leavening, covered with a damp cloth. Take them out of the fridge 30 minutes before working with them. This way they will adapt to the outside temperature and finish leavening.

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